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Ingredients:
- 700 grams of various types of tomatoes, according to preference - it's recommended to invest in choosing quality tomatoes as they form the base of the salad.
- 3 tablespoons of olive oil
- 1 teaspoon of reduced balsamic vinegar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- A handful of basil leaves for garnish
For the pita croutons:
- 1 pita bread
- 2 tablespoons of olive oil
- 1 teaspoon of sumac
For the surprise pesto (we'll use a quarter of the quantity here):
- 150 grams of basil leaves
- 1/2 cup of pine nuts
- 1-2 cloves of garlic
- 1/2 cup of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Prepare the pesto: In a food processor, put the basil, pine nuts, garlic, salt, and black pepper. Process until it reaches a relatively smooth, paste-like texture. While the processor is still running, add the olive oil gradually. Taste and adjust the seasoning if necessary.
- Prepare the pita croutons: Preheat the oven to 180 degrees Celsius. Cut the pita bread in half horizontally, and then roughly tear it into bite-sized pieces with your hands. Drizzle olive oil over the torn pita pieces and sprinkle sumac. Place them in the oven for about 10 minutes until the pita croutons turn a deep golden brown and become crispy.
- Cut the tomatoes into coarse pieces of various sizes and shapes. Place them in a mixing bowl, add olive oil, balsamic vinegar, salt, and black pepper, and gently mix to avoid crushing the tomatoes.
- Assemble the salad: In a serving bowl, place half of the tomatoes and about half of the pita croutons. Add about a quarter of the prepared pesto in small dollops scattered among the tomatoes and pita croutons. Layer the remaining tomatoes and pita croutons on top. Garnish with a few basil leaves.
- Enjoy your delicious tomato salad with surprise pesto and pita croutons!